Chicken korma

I was looking through my files of recipes that I collect but never actually make, when I came across a chicken korma curry recipe.

I can’t remember where I got the recipe from, but I was really interested in making it, seeing as I had all the ingredients in the pantry I knew I just had to try it out.

I stole my mother’s stash of raw cashew nuts … she was not impressed with me, when she came into the kitchen and saw me soaking it in hot water she thought I was going to make a smoothie… since when??? Smoothies make me crabby lol.

I served this was just plain white rice and grated beetroot salad.

Ingredients:

800 g x chicken fillet, sliced.

A couple of bay leaves.

2 x cinnamon sticks.

5 x cardamom pods.

Salt to taste.

60ml x desiccated coconut.

2 x onions, finely sliced… not chopped.

60ml x boiling hot water.

½ x cup raw cashew nuts.

250ml x boiling water.

1 x tsp ginger and garlic paste.

1 x tsp masala.

3 x tsp red chilli powder.

1 x tsp dhania powder.

1 x tsp garam masala.

1 x cup fresh cream

2 x potatoes, cubed.

1 x cup of frozen peas.

1 x tbsp. white sugar.

Fresh coriander to garnish.

Method:

Soak the raw cashew nuts in the 250ml boiling water till soft, then blitz in a food processer till you get a nice smooth paste… set aside.

In a pan, bring some oil to the heat, saute till onion slices till transparent, remove from the oil, drain on kitchen towel.

Blitz the onions and the 60ml boiling hot water together till you get a nice smooth paste… set aside.

Heat some oil in a pot.

Add the cardamom seeds, cinnamon sticks and bay leaf, allow to fry for a couple on mintues.

Add the coconut and allow to turn golden brown, keep an eye on it as the coconut does brown very quickly.

Add the ginger and garlic paste and salt and mix well.

Add the onion paste and masala, stir so that everything is coated.

Add the fillet and potatoes both at the same time and enough water to cover the chicken.

Cook on a medium heat till the potatoes are almost soft.

Add the sugar, chilli powder, cream and cashew paste. Stir well.

Once the gravy starts to thicken, turn off the heat add the frozen peas and cover with a lid.

When you are ready to serve, give it a good stir to allow the peas to mix.